Ingredients
For the dough
300 grams (about 10-1/2 ounces) flour
100 grams (about 3-1/2 ounces) butter
salt to taste
a dash of lemon zest (optional)
enough milk to moisten the dough
For filling
500 grams (about 16 ounces) reinette apples, peeled and cut into sections the size of walnuts
200 grams (about 7 ounces) of sugar
2 pinches of cinnamon (optional)
20 grams (about 2/3 of an ounce) of melted butter
Butter for greasing pan
Original Italian Text
Farina, grammi 300
Burro, grammi 100
Sle, quanto basta
Odore di scorza di limone
Latte, quanto basta per intriderla, e lasciatela per un poco in riposo.
Directions
Make the dough as thick as two five-litre coins.
Place part of the dough in a well-greased average-sized baking [pie] pan, and then use the rest of the dough to make an edge all around.
Place in the middle 500 grams of reinette apples or any other type of soft apples, peeled and cut into sections the size of walnuts.
Mix 100 grams of sugar mixed with two pinches of cinnamon with 20 grams of melted butter, and then pour over the apples.
The cinnamon and lemon zest are optional.
Original Italian Text
Sia o non sia svizzera, io ve la do per tale a sentirette che non e cattiva.
Fate una pasta di giusta consistenza con:
Farina, grammi 300
Burro, grammi 100
Sle, quanto basta
Odore di scorza di limone
Latte, quanto basta per intriderla, e lasciatela per un poco in riposo.
Prendete una teglia di mezzana grandezza, ungetela col burro e copritene il fondo colla detta pasta tirata alla grossezza di due monete da 5 lire. Col resto della pasta formate un orlo all ingiro e collocatevi dentro grammi 500 di mele reinettes, o altre di qualita tenera, sbucciate e tagliate a tocchetti grossi quanto le noci. Sopra le medesime spargete grammi 100 di zucchero mescolato a due prese di cannella in polvere e grammi 20 di burro liquefatto.
Mandatela in forno e servitela calda o diaccia a sette o ad otto persone, che a tante potra bastare.
La cannella in polvere, l'odore della scorza di limone e il burro liqufatto sopra alle mele sono aggiunte mie: ma stando a rigore, non ci vorrebbero.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... P.S. I am not sure if this is a pie or a tart, but whatever it is, it's absolutely delicious. It is easy to do, and it's relatively inexpensive. Comments and photo: Mary Melfi. |
